Monday, April 20, 2015
Amy & Sarah
I'm thinking July today.
Well, if you are planning on coming to Maine this summer, somewhere in your travels you'll probably be talked into sitting down and sampling a Maine lobster or two. Or perhaps, you've been with us before, and you'll be drawn to renew your love affair with this delicious crustacean. Whichever is the case. Whether it's a fine seafood restaurant or a friend or relative's dining room table, there are a few things to remember. First, if you are spleeny, don't watch them slide into the boiling cauldron. Hot. Hot. Hot. Next, when it hits your plate, have plenty of melted butter ready to apply. Moving right along... Wear the bib. It'll save you the aggravation of removing stains after the repast. Lobsters come in either soft or hard shell depending on the time of year. If you are tackling a hard shell, have some 'tools of the trade' (lobster crackers) at the ready. The best and most meat lies hidden in the claws and tail. Don't give these away. Now, one last important item, know that the delicious meal you are eating was pulled from the deep, briny sea by a busting his back lobsterman on a beat-up boat like the Amy & Sarah.
It doesn't look like much.
But oh, what a meal she brings!
Oh, there's a bit of melted butter dripping off your chin.